This Rose Tiramisu with Mascarpone is a delicious and decadent dessert that adds a special touch to any dinner party. Whether making this for an intimate dinner-for-two or any special occasion, it comes together easily and is a delight for the eyes and the tastebuds.
The mascarpone cream layer really takes this scrumptious sweet treat to the next level and the rosebuds and petals are the perfect finishing touch. Be prepared for plenty of oohs and ahhs when you serve this!
Rose Tiramisu with Mascarpone
Servings: 6-8
Prep Time: 20 minutes (plus chilling)
Total Time: 4 hours 20 minutes
Ingredients
For the Cream Layer:
8 oz (225 g) mascarpone cheese
1 cup (240 ml) heavy cream, chilled
1/2 cup (60 g) powdered sugar
2 tsp rosewater (adjust to taste)
For the Layers:
20–24 ladyfingers
1 cup (240 ml) warm milk
1 tbsp rosewater
For Decoration:
Edible rose petals
Dried rosebuds
Powdered sugar (for dusting)
Instructions
In a large mixing bowl, whisk the mascarpone cheese until smooth.
In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
Gently fold the whipped cream into the mascarpone cheese.
Add rosewater and mix until well combined. Adjust rosewater to your preference.
In a shallow dish, mix the warm milk with 1 tbsp rosewater.
Quickly dip each ladyfinger into the milk mixture for 1–2 seconds. Do not oversoak.
In an 8×8-inch dish (or individual molds/glasses), place a layer of dipped ladyfingers.
Spread half of the mascarpone cream mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Just before serving, dust the top lightly with powdered sugar.
Garnish with edible rose petals and dried rosebuds.
Rose Tiramisu with Mascarpone
Ingredients
For the Cream Layer:
- 8 oz mascarpone cheese
- 1 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 2 tsp rosewater adjust to taste
For the Layers:
- 20-24 ladyfingers
- 1 cup warm milk
- 1 tbsp rosewater
For Decoration:
- Edible rose petals
- Dried rosebuds
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, whisk the mascarpone cheese until smooth.
- In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- Gently fold the whipped cream into the mascarpone cheese.
- Add rosewater and mix until well combined. Adjust rosewater to your preference.
- In a shallow dish, mix the warm milk with 1 tbsp rosewater.
- Quickly dip each ladyfinger into the milk mixture for 1–2 seconds. Do not oversoak.
- In an 8×8-inch dish (or individual molds/glasses), place a layer of dipped ladyfingers.
- Spread half of the mascarpone cream mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Just before serving, dust the top lightly with powdered sugar.
- Garnish with edible rose petals and dried rosebuds.